Wednesday, May 8, 2013

Mother's Day Breakfast brûlée

This pretty teacup is filled with layers of yoghurt, granola and rose water-marinated raspberries, which is nothing special until you have to crack the crisp, golden caramelised sugar topping with the back of your spoon a la crème brûlée to delve into the layers! It’s a healthy, fat-free breakfast that not only looks beautiful but is disguised as something utterly decadent.  In other words, it’s the best kind of breakfast! It’s simple enough for the kids to make and delicious enough for mom to enjoy (without the hazard of having to crunch through omelettes with egg shells in them!) So get creative and experiment with all kinds of fruits, nuts and yoghurt flavours. And if you’re opting to cook mom dinner instead? A dash or two of liqueur is all that seperates this breakfast brûlée from becoming a healthy after-dinner dessert. Happy Mother’s Day!

Mother’s Day breakfast brûlée
Serves 1

¼ cup raspberries
pomegranate rubies
1 tsp rose water (optional)
¼ cup toasted muesli
1 small pot fat-free plain yoghurt
1 tbsp light brown sugar

Place the raspberries and a few pomegranate rubies in a small bowl and sprinkle with rose water. Spoon some of the muesli into the bottom of a pretty teacup then top with a layer of yoghurt. Next, sprinkle the marinated fruit over the yoghurt and repeat until the cup is full, ending with a layer of yoghurt. Just before serving, sprinkle the brown sugar on top and caramelize with a blowtorch or under a preheated hot grill until golden, melted and crisp. Garnish with extra berries and serve.

  • ·     Greek yoghurt & honey – alternate layers of thick Greek yoghurt, drizzles of honey and toasted almonds
  • ·     Pineapple & coconut – roast chunks of pineapple in the oven with a little butter and brown sugar then alternate with vanilla yoghurt and layers of toasted coconut mixed into granola. 

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